Pumpkin Spice Muffins with White Chocolate Cream Cheese Drizzle
Cozy, warmly spiced, and wonderfully moist, these pumpkin and sweet potato muffins are made for crisp mornings and autumn gatherings. A buttery pecan crumble adds just the right amount of crunch, while a silky white chocolate cream cheese drizzle turns every bite into an extra-special treat.
Key Ingredients:
All Purpose flour is fine for these muffins
Baking powder & soda of course for great leavening agents.
Those warm spices like pumpkin spice or the equal to that would be cinnamon, ginger , nutmeg, allspice and cloves add a warm beautiful taste to the muffins and great aromas into your kitchen.
pumpkin puree and mashed sweet potato both have a slightly different flavor but together add a warm flavor of fall. They also add a great moisture to these sweet treats and make these muffins so yummy.
Brown sugar adds a natural sweetness with great caramel flavor.
Butter adds nicely to the brown sugar adds a great buttery flavor to these muffins.
Storage
Because the drizzle contains cream cheese, store the finished muffins in an airtight container in the refrigerator for up to 4 days. Do not leave drizzled muffins at room temperature for more than 2 hours. For the best texture, let a muffin sit at room temperature for 15–20 minutes before serving. Undrizzled muffins may be frozen in an airtight container for up to 3 months; thaw them overnight in the refrigerator, then add the drizzle before serving.
Pumpkin Spice Muffins with White Chocolate Cream Cheese Drizzle
Author: Nicole Martineau
Prep time: 20 minutes
Bake time: 6 minutes at 425°F, then 15-20 minutes at 350°F
Muffin Ingredients
· 1 1/2 cups of all-purpose flour
· 1/2 teaspoon salt
· 1 teaspoon of baking powder
· 1/2 teaspoon baking soda
· 1 1/2 teaspoons ground cinnamon
· 1 teaspoon ground ginger
· 1 teaspoon ground nutmeg
· 2 eggs
· 1/4 cup of vegetable oil
· 1/4 cup of butter, softened
· 1 teaspoon vanilla extract
· 1/2 cup granulated sugar
· 1/2 cup packed light brown sugar
· 3/4 cup pumpkin purée
· 3/4 cup mashed sweet potato
Crumble Topping
Prep Time: 10 minutes
· 1/2 cup toasted, chopped pecans
· 1/2 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 2/3 cup granulated sugar
· 3/4 cup all-purpose flour
· 1/2 stick (1/4 cup) butter, softened
Mix the pecans, cinnamon, nutmeg, sugar, flour, and soften butter until the mixture forms coarse crumbs. Set aside.
Directions:
1. Preheat the oven to 425°F. Line a muffin tin with tulip, fluted, or standard cupcake liners.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg.
3. In a large bowl, beat the softened butter, eggs, granulated sugar, brown sugar, and oil until creamy.
4. Add the pumpkin purée, mashed sweet potato, and vanilla extract; mix until combined.
5. Add the dry ingredients to the wet ingredients and stir just until evenly combined.
6. Using an ice cream scoop, divide the batter among the prepared liners, filling each nearly to the top.
7. Spoon the crumbling generously over each muffin.
8. Bake for 6 minutes at 425°F. Without opening the oven, reduce the temperature to 350°F and bake for another 15 minutes.
9. Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done. Let them cool before adding the drizzle.
White Chocolate Cream Cheese Drizzle
· 1 block cream cheese, at room temperature
· 1/3 cup white chocolate chips, melted
· 1 cup confectioner’s sugar
· 1 tablespoon vanilla extract
· 1–2 tablespoons table cream
Beat the cream cheese, melted white chocolate, confectioner’s sugar, vanilla extract, and 1 tablespoon of table cream until smooth. Add more cream, 1 teaspoon at a time, until the drizzle reaches the desired consistency. Drizzle over the cooled muffins